Process for the removal of undesired flavour and odour components from potassium lactate

ABSTRACT

The present invention relates to a process for the removal of undesirable flavours and odours from potassium lactate, wherein the potassium lactate is treated with active carbon. According to this method a potassium lactate is obtained which does not have the bitter aftertaste of the potassium lactate according to the state of the art.

[0001] The present invention relates to a process for the removal of undesirable flavours and odours from potassium lactate. The invention further relates to the potassium lactate obtained with such a process and the use thereof in foodstuffs such as meat and sauces.

[0002] Potassium lactate is a product which is mainly used in the meat industry. It is used in the same application as sodium lactate, namely for shelf life extension and safety enhancement. The use of potassium lactate is more and more preferred since it is believed that the use of sodium can cause hypertension. The disadvantage of most potassium salts, however, is their flavour. They cause a bitter aftertaste. There is therefore a need for a potassium lactate having improved flavour and odour properties.

[0003] It has now been found that the undesired flavour and odour substances can be removed from potassium lactate by treating it with active carbon. The resulting potassium lactate is less bitter and has a very favourable flavour and odour profile and is thus accepted by a large part of the population.

[0004] According to the present invention the active carbon used is preferably pretreated by washing with hydrochloric acid and neutralising with sodium bicarbonate. The active carbon preferably has a particle size of 0.5 to 3 mm, more preferably 0.9 to 1.1 mm. The active carbon is based on mineral coal.

[0005] The potassium lactate is treated in the form of an aqueous solution. The concentration of potassium lactate in the solution to be treated is 40 to 80% by weight based on the combined weight of water and potassium lactate. The amount of active carbon is about 0.5 to 2 grams active carbon per kg potassium lactate. The temperature of the solution is generally 20-60° C.

[0006] The process according to the present invention can be carried out continuously or batchwise. In a batchwise process the active carbon is mixed with the solution of potassium lactate and stirred. After a contact time of 20 to 40 minutes the active carbon and the potassium lactate solution are separated, preferably by filtration.

[0007] However, it is preferred to carry out the present invention continuously. In that case the active carbon is present in a column through which the potassium lactate solution is passed in a downward or upward direction. Preferably the potassium lactate solution is supplied to tie top of the column and moved downward through the column. To this end, suitable pumping means can be connected to the column.

[0008] After leaving the column the potassium lactate solution is subjected to filtration to remove any remaining active carbon. Preferably the filtration is carried out in two steps, the first step consisting of removal of particles larger than 1 μm, the second step of removal of particles larger than 0.5 μm.

[0009] The residence time of the potassium lactate solution in the column of active carbon will generally be from 20 to 40 minutes. According to the present invention also a combination of several columns of active carbon, for instance two columns in parallel, can be used.

[0010] The present invention also provides an apparatus for carrying out the process, which comprises a column filled with active carbon, connected to pumping means for supplying the potassium lactate solution to be treated and suitable piping to connect the pumping means to the active carbon column. The output of the active carbon column is connected through suitable piping to one or more filters. Examples of suitable filters are bag filters.

[0011] The present invention also relates to the potassium lactate obtained with the process described above. This potassium lactate is characterised by a flavour profile in which the following characteristics are substantially absent, watery flavour, metal flavour and bitterness. It is further characterised by an odour profile in which the following characteristics a substantially absent: intense odour, pungent odour, harsh odour and fermentative odour.

[0012] The potassium lactate obtained can be used in foodstuffs. It will be present in the foodstuffs up to a level of 5 weight % based on the total weight of the foodstuff. Examples of foodstuffs are meat and poultry products, ready to eat meals, soups and sauces. The potassium lactate provides for a high safety level of the meat and poultry products and a longer shelf life of food products in general, without negatively effecting the sensory properties of the end product. The foodstuffs indicated have a pH of 5 to 8.

[0013] According to a further use, the treated potassium lactate can be used in combination with other food acids and their derivatives, such as acetic acid, sodium acetate, sodium diacetate, potassium acetate, potassium diacetate, citric acid, sodium citrate and potassium citrate.

EXAMPLES

[0014] In the examples a column of active carbon obtained from Chemviron carbon is used containing Food Grade Cyclesorb HP. This column has the following characteristics: volume carbon:   2 m³ volume vessel:  2.35 m³ diameter: 1500 mm height: 2300 mm

[0015] Two of these vessels in parallel were used. The flow rate of potassium lactate through the column is 5 m³/hour. The temperature is 35° C. The column are combined with two filters. The first filter is a bag filter eliminating all particles larger than 1 μm. The second filter is a filter removing particles larger than 0.5 μm.

[0016] A tasting test was cared out with sausages containing both treated and untreated potassium lactate. For the taste test solutions of 1.25% lactate in water were prepared. These batches were used also for odor tests. For the taste test in cooked sausages 3% of potassium lactate (either treated or untreated) was added to the meat dough. For this test a standard recipe of cooked sausages was used, Table 1 gives the composition of the meat dough. All tests were done in a triangle test. TABLE 1 Composition of the meat dough Ingredients Dosage (%) Minced beef 10 Minced pork 42.5 Minced pork fat 35 Water/ice 10 Spice-mix 0.35 Sodium ascorbate 0.05 Cutter phosphate 0.3 Colorozo 1.8 (salt + nitrite)

[0017] The sausages were prepared by placing the minced beef, pork and pork fat in a chopping bowl. These three ingredients were chopped for approximately 1 minute. The ice and the rest of the ingredients were added. The entire mixture was chopped for approximately 5 minutes. The total batch was divided into smaller batches. The desired additive was added to the batch and chopped for 3 minutes. The obtained was filled into artificial casings with a diameter of 35 mm. The sausages obtained were cooked for 45 minutes at 80° C. (the internal temp. of the sausages will be 72° C.). Next the sausages were cooled till room temperature and quickly frozen at −34° C.

Results

[0018] In the tasting test of the purified potassium lactate solution in water there is a significant difference between the potassium lactate before and after purification. The purified potassium lactate tastes less bitter. There odour of the treated potassium lactate in water is also significantly less than that of the non-treated potassium lactate. In sausages 47% of the panellists finds a difference in taste.

[0019] The results are shown in FIG. 1, which shows the percentage panellist that are able to taste difference between Purasal P/HiPure and Purasal P/HQ. 

1. Process for the removal of undesirable flavours and odours from potassium lactate, wherein the potassium lactate is treated with active carbon.
 2. Process according to claim 1, wherein the active carbon has a particle size of 0.5 to 3 mm.
 3. Process according to claim 1 or 2, wherein the active carbon is pretreated by washing with hydrochloric acid and neutralising with sodium bicarbonate.
 4. Process according to any of the preceding claims, wherein the potassium lactate is in the form of an aqueous solution contain 40 to 80% potassium lactate, based on the combined weight of water and potassium lactate.
 5. Process according to any of claims 1 to 4, which process is carried out continuously, wherein the potassium lactate is passed through a column of active carbon.
 6. Process according to claim 5, wherein the potassium lactate after passage through the column of active carbon is further supplied to a filter, whereby particles larger than 1 μm are removed.
 7. Process according to claim 6, wherein after the first filter the potassium lactate solution is supplied to a filter, whereby particles larger than 0.5 μm are removed.
 8. Process according to one of claims 5-7, wherein the residence time of the potassium lactate solution in the column of active carbon is 20 to 40 minutes.
 9. Process according to one of the previous claims, wherein the temperate of the solution is 20-60° C.
 10. Process according to one of claims 1-3, wherein the potassium lactate solution is mixed with active carbon, the solution is stirred during 20 to 40 minutes, and the active carbon is separated from the potassium lactate.
 11. Potassium lactate obtained by the process according to one of the previous claims, characterised by a flavour profile in which the following characteristics are substantially absent watery flavour, metal flavour and bitterness.
 12. Potassium lactate according to claim 10 or 11, characterised by an odour profile in which the following characteristics are substantially absent: intense odour, pungent odour, hash odour and fermentative odour.
 13. Foodstuff, characterised in that it contains up to 5 wt %, on the basis of the total weight of the foodstuffs, of the potassium lactate according to one of claims 11 and
 12. 14. Foodstuff according to claim 13, characterised in that it is selected from meat and poultry products, ready to eat meals, soups and sauces. 